Dark purple. Inviting nose of black fruits, ripe with just enough oak. Good freshness with chewy, generous tannins and lots of fruity taste. Very tight finish. Excellent stuff.
A super Tuscan Bordeaux-style blend of 45% Merlot, 40% Cab Sauv and 15% Petit Verdot. Clove, blackcurrant and vanilla aromas. Ripe red-and-black fruit and cassis flavours. Full-bodied, well-structured and rich with fine tannins. A consideration for beef roasts and/or aging 5 to 10 years.
Cab Sauv (33%) and Syrah (29%) lead in this six-varietal blend. Opens with savoury-toned aromas of red cherry, cedar and chocolate. Maritime-influenced vineyards ensure bright acidity and an elegant structure. Firm tannins and black cherry and mocha flavours lead to a toasty spice finish. Match with stewed meat.
With asparagus, spring pea and youthful green herbs, this Adelaide Hills Savvy is at once quite intense and quite sophisticated. Blanketed with a fine cushion of herbal lees, this stainless-steel white streams lemon and white grapefruit through to the snappy, white pepper dusted finish. If you're ever missing spring, drink this. Best appreciated cellar temperature.
From my favorite PEC producer comes this terroir-driven Pinot redolent with strawberry, cranberry, cherry, floral, vanilla, earth and mineral notes. There is sweet fruit on the palate with fresh acidity and suave tannins which will ensure at least 5 years of aging. Very pretty indeed!
Slightly hazy blond appearance, with nutty malt aroma and a whiff of dry astringency, shifting to surprising red cherry and smooth creamy malt flavours vaguely reminiscent of cream soda. Finishes with a pinch of cinnamon and contrasting dry bitterness.